Alfalfa is by far the most popular sprout in the U.S. and contains more chlorophyll than spinach and more protein than beef. Alfalfa sprouts have a mildly nutty flavor and a crispy texture.

Written by

Alyson Chugerman

As spring approaches, new vegetation sprouts from the Earth. But in-home sprouting is a convenient way to have fresh vegetables for salads in any season. Sprouting is the practice of germinating seeds to be eaten raw or cooked. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine.

Sprouts have been grown by civilizations around the world for more than 5,000 years. Considered superfoods today for their dense nutrient content, sprouts are really easy to grow and quite economical; one pound of sprouting seed can generate about five pounds of sprouts!